Greek Yogurt Cheesecake Tart

8 slices
1 hr

A simple, sublime, delicious, and lightened up cheesecake, without sacrificing anything cheesecake, this showstopper is perfect for your repertoire!

Get ready to have your mind blown.

This lovely tart thoroughly competes with any typical cheesecake any day of the week.

This cheesecake is delicate and light but yet creamy in exactly every way you’d expect a cheesecake to be so you’d seriously never figure it was made with yogurt instead of cream cheese. 

It's utterly outstanding.

This tart starts with a simple shortbread crust and it's super easy to whip it together.

If you've never made a crust like this before, no problem! Drop by the post and I'll walk you through how to do it!

Bake off the crust a bit and then it's time to assemble the Greek yogurt cheesecake filling. So crazy simple. You can even do this without a mixer too.

Looks exactly like a cheesecake filling, right?!

Time to bake!

And what you get in return is glorious! Rich and creamy yet light and gently sweet. Sheer perfection.

This does require a brief chill in the fridge, not long, but do plan ahead. You can bake a cheesecake and eat it same day now!

Feel free to top your Greek Yogurt Cheesecake Tart any way you'd top a regular cheesecake such as with fruit, a fruit compote, a drizzle of honey like I did, or nothing at all.

I have no doubt this light yet satisfying dessert will impress all your friends and relatives.

Yumm. mmeee.

Come on by The Bake Dept for more on this tasty number and so much more! Click the link below!

Greek Yogurt Cheesecake Tart
Recipe details
  • 8  slices
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • 3/4 cup (90 g) all-purpose flour
  • 1/2 cup white whole wheat flour (57 g) or use all-purpose (60 g)
  • 1/4 cup (50 g) granulated sugar
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1/2 cup (113 g) unsalted butter cut into cubes (cold; 1 stick, 8 tablespoons)
Cheesecake filling
  • 2 cups (454 g) whole milk Greek yogurt plain, full fat, room temperature
  • 1/2 cup (99 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5 g) vanilla extract
  • zest of 1 lemon, optional
  • honey/fruit/nuts to top for serving, optional
Set a 9” removable bottom tart pan on a baking sheet or pan and set the oven to preheat to 350° F (176° C). No greasing is necessary.
Add the all-purpose flour, whole wheat flour if using, granulated sugar, and salt to the bowl of a mixer. Attach the paddle and switch the mixer to stir/low then add cubes of butter at a time. Mix the ingredients together for 3 minutes after all the butter is in.
Switch the mixer to medium/just below medium and blend for 2 minutes. The dough will be grainy, loose, and dry but this is correct.
Dump the mixer bowl contents into the tart pan and gently but firmly press the dough into the sides of the pan about 1/4” thick, give or take. Slightly more is fine. Spread the remaining dough evenly around the bottom and press flat and level.
Place the sheet with the tart pan on it into the oven and bake for around 15 minutes. The crust will appear half baked, slightly cracked, with just a hint of golden color.
Place on a cooling rack, wash out the bowl, then make the filling.
Filling, Assembly, and Baking
In the mixer bowl, add the yogurt and sugar then stir for a minute or two to mix well.
Scrape the bowl and add the remaining ingredients, the eggs, vanilla, and lemon zest if using, increase the mixer speed to low and combine everything until velvety smooth. Turn off the mixer and stir by hand with a spatula to ensure everything is thoroughly combined.
Pour the filling into the baked crust, lightly tap the pan once or twice on the counter to level the filling a bit, then bake for 35-40 minutes. The cheesecake will be just set, the edges puffy.
Cool on a cooling rack for 1-2 hours then place the tart pan in the refrigerator to cool and set completely for a minimum 4 hours.
Top as desired and serve chilled.
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Becky at The Bake Dept
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